Questions Food poisoning

1. Complete the chart to show the types and sources of food poisoning. Name of bacteria Sources of contamination Salmonella Eggs, chicken, uncooked meats Staphylococcus Aureus In cuts and on the skin Campylobacter Raw poultry & uncooked meats

2. What are the correct temperatures? Situation Correct temperature Chilled food Below 5oC Hot held food Above 63oC Core temperature of cooked food Above 75oC Frozen foods Below – 18oC

3. Describe the main symptoms of food poisoning. Vomiting Nausea / Sickness Abdominal pain Higher than normal temperature Diarrhoea

4. Discuss how a group of catering students can 4. Discuss how a group of catering students can prevent food poisoning when preparing, cooking and serving food for a summer bbq. Preparing food: Cleaning and sanitizing work surfaces Avoiding cross contamination Cleanliness of staff – personal hygiene Using separate chopping boards for raw and cooked foods Keep raw foods away from cooked foods Check dates on foods Temperature control when storing food – below 5oC Avoid leaving food at room temperature for long periods of time

Cooking food: Check core temperature of cooked meats above 75oC Safe reheating of foods to core temperature above 72oC Use temperature probe to check temperature of foods Ensure foods a minimum time in danger zone 5oC – 63oC Serve foods quickly Avoid cross contamination Check meat is not raw in middle Don’t keep raw food under the BBQ Keep poultry and meat separate Ensure good personal hygiene Cool leftover food quickly

Serving food: Avoid keeping things warm Ensure good personal hygiene Ensure students serving food are not ill Serve food quickly Use clean equipment Check customer requirements – allergies Keep food covered until served Serve foods above 63oC Use tongs for serving